Friday, March 12, 2010
Eggplant and potatoes make such a hit combination. If you love this combo, do try this Gujarati recipe.
Ringna Bateta nu Shaak
6 small Indian eggplants, stem removed, each cut into 6 slices
2 potatoes, peeled, cut into 6 slices
salt to taste
1/4 tsp sugar
2 tbsp roasted, unsalted peanuts, powdered
2 tbsp puffed chana daal/daliya, powdered
1 1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
3 garlic cloves, peeled & sliced
1/2 tbsp sesame seeds
1 red chili, broken
1 tsp dhana-jiru/coriander-cumin powder
1/2 tsp mild chili powder/paprika
1 tbsp chopped cilantro (optional)
1. Soak sliced vegetables in water till you make tempering ready.
2. Heat oil in a wide non-stick kadai or pan. Add mustard seeds, sesame seeds, asafoetida, red chili and turmeric powder. Now add garlic cloves. Stir fry till they change color. Add powders and stir fry for 30 seconds.
3. Drain water completely from the vegetables. Add to the pan. Stir fry till all the powders coat the vegetables.
4. Stir fry for 15 minutes or so, till veggies are cooked. Add salt & sugar. Mix well, taking care not to mash the vegetables.
5. Add powdered peanuts and daliya. Mix well. cook for 2 more minutes. Take off the gas.
6. Garnish with cilantro, if using
1. The original recipe has oodles of oil. I tried to reduce the amount which is still more than my usual 1 or 2 tsp oil. I had to use wide nonstick kadai for this recipe. Make sure that all the veggies are placed in a single layer so they are cooked well.
2. Generally, each eggplant and potato are cut into 4 slices and then almost fried in oil. I try to make thin slices so they are cooked well in less amount of oil.
3. I used one purple potato and one regular potato for the above recipe. Purple potatoes are not same as Indian root vegetable - kand or koanfaL. Regular potatoes work just fine for this recipe.